Honey-Sweetened Whole Grain Banana Muffins

After much experimenting (and many batches of underdone or burnt banana bread/muffins), I have finally discovered how to successfully make banana muffins using no sugar—only honey as the sweetener. I began by using my great-grandmother’s banana bread recipe and substituting, replacing, removing and adding ingredients. Enjoy!


Honey-Sweetened Whole Grain Banana Muffins
By D. Nelson

Set oven to 325 degrees. Prepare muffin pans with paper muffin cups, or grease muffin pan with extra-virgin coconut oil.

Combine and set aside:
- 2 cups whole grain flour (I use spelt)
- 1½ tsp. baking soda
- dash of salt
- ½-1 cup chopped walnuts (optional)

In separate bowl combine:
- 3 very ripe bananas (best if they are overripe and their skins are turning black)
- ½ cup softened butter (2 sticks)
- ¾ cup honey
- ¼ cup plain whole milk yogurt (add to yogurt: a couple drops water and a couple drops vinegar to sour; try make the total about ¼ cup)

Add dry ingredients to wet ones. Stir.

Fill muffin cups ½-¾ of the way.

Bake for 40-45 minutes. Perfection!